Naupaka Restaurant Manager (Salary)

Human Resources Team•Waimea, HI

15h•$75,300 - $85,300•Onsite

About The Position

At Mauna Kea Resort, dining is more than a meal—it is an opportunity to create meaningful connections, celebrate our island culture, and deliver memorable experiences through genuine hospitality. Every guest interaction, every dish served, and every detail of the restaurant experience reflects our commitment to excellence and the spirit of Aloha. We seek a Restaurant Manager who is both an inspiring leader and an exceptional hospitality professional. This individual understands that great restaurants are built on strong relationships—with guests, team members, and the community. The ideal candidate leads with integrity, coaches with compassion, and inspires teams to consistently deliver extraordinary service while driving business results. Recognized by Hawaii Business Magazine as one of the “Best Places to Work” for five consecutive years, Mauna Kea Resort is committed to developing thoughtful, purpose-driven leaders. We offer competitive compensation, comprehensive benefits, meaningful career growth opportunities, and global travel privileges through Marriott and Seibu Prince Hotels & Resorts Worldwide; empowering our leaders to make a lasting impact while honoring our legacy, our people, and our sense of place.

Requirements

Bachelor's degree in Hospitality Management, Business Administration, or a related field; or equivalent combination of education and experience.
Minimum four years of progressive leadership experience in restaurant, food and beverage, hospitality, or a related field.
Health Department TB clearance.
Demonstrated ability to effectively supervise, coach, and manage employees while achieving operational goals.
Strong financial and business acumen with experience managing labor, expenses, and budgets.
Knowledge of food safety, sanitation, and responsible alcohol service practices.
Must be pleasant, friendly, approachable, and service-oriented.
Strong organizational and multitasking skills.
Ability to investigate and resolve guest concerns promptly and professionally.
Proficient in the use of a computer and applications including Word, Excel, Outlook, and other required software.
Restaurant Point-of-Sale (POS) systems.
Telephone and communication devices.
Various office equipment including but not limited to calculators, photocopiers, and facsimile machines.
Restaurant and beverage equipment including coffee machines, espresso machines, wine service tools, beverage dispensing systems, and related operational equipment.
Able to prioritize and organize workload to ensure deadlines are met.
Require substantial walking and standing to oversee restaurant operations.
Able to remain calm, professional, and solution-oriented in challenging situations.
Able to work under pressure, manage multiple priorities, and adapt quickly to changing business needs.
Able to bend, reach, stoop, and move throughout the restaurant during service periods.
Lift and carry items weighing up to 25 pounds.
Push and pull items weighing up to 50 pounds.
Must be able to effectively communicate in person, over the phone, and in writing with guests, employees, vendors, and leadership.
Effectively communicate operational information to team members and departments.
Must be able to train, coach, and develop employees.
Must be able to prepare reports, procedures, manuals, notices, and memoranda.
Demonstrate strong interpersonal, conflict-resolution, and customer-service skills.

Nice To Haves

Liquor Commission Manager's Card preferred, or ability to obtain within 30 days of hire.
Luxury resort, hotel, or upscale dining experience preferred.

Responsibilities

Oversee daily restaurant operations to ensure service, food quality, cleanliness, and maintenance standards meet or exceed expectations.
Foster a warm, welcoming, and service-oriented atmosphere that creates exceptional guest experiences.
Drive guest satisfaction and departmental service scores through active leadership, coaching, and engagement.
Manage the restaurant following company policies, procedures, and terms and conditions of the applicable Collective Bargaining Agreement (CBA).
Review reservations, floor plans, and seating arrangements to maximize guest flow and operational efficiency.
Ensure special requests, celebrations, VIP experiences, and guest preferences are properly recognized and executed.
Maintain comprehensive knowledge of all food, beverage, wine, cocktail, and specialty offerings.
Ensure all alcoholic beverage service complies with county regulations and company policies.
Recruit, train, supervise, evaluate, coach, counsel, and discipline restaurant team members.
Create a positive work environment that promotes teamwork, accountability, respect, and professional growth.
Prepare employee schedules and manage daily labor costs to achieve budgeted targets.
Review daily labor reports and adjust staffing levels as necessary to align with business demands.
Review, approve, and verify department payroll and prepare required payroll documentation.
Monitor operating expenses and support cost-control initiatives.
Review department financial performance, including profit and loss statements, and implement strategies to improve profitability.
Assist with the preparation of annual operating budgets and capital improvement plans.
Maintain adequate inventories of restaurant supplies, equipment, and linen necessary for daily operations.
Prepare and manage storeroom requisitions.
Collaborate with culinary and beverage leadership to recommend menu enhancements and maintain competitive offerings.
Support beverage program initiatives, including inventory management and cost control.
Develop and implement promotional programs, special events, and revenue-generating initiatives.
Identify opportunities to enhance the guest experience and improve operational performance.
Create, implement, and maintain Standard Operating Procedures (SOPs) that support operational excellence and consistency.
Respond to and resolve guest and employee concerns promptly and professionally.
Ensure safety, sanitation, and food handling standards are maintained and all required procedures are followed.
Perform other related duties as assigned or required.
Conduct and attend regular departmental meetings.
Attend resort management meetings as assigned.
Maintain departmental communication boards and postings.
Assist restaurant staff during periods of high business volume.
Support other Food & Beverage outlets and operations as needed.
Participate in special projects, events, and resort initiatives.

Benefits

medical
drug
vision
dental care
life insurance
paid vacation
sick leave
dining discounts
golf discounts
competitive compensation
comprehensive benefits
meaningful career growth opportunities
global travel privileges through Marriott and Seibu Prince Hotels & Resorts Worldwide